Cichorium endivia L. tea drink and preparation method thereof

Abstract

The invention provides a cichorium endivia L. tea drink and a preparation method thereof. With a unique and purely natural cichorium endivia L. flavor, the tea drink has nutritional and health-beneficial functions. The cichorium endivia L. tea drink comprises of, by mass: 10-20% of concentrated juice of Cichorium endivia L., 0.2-0.3% of tea polyphenols, 8-10% of white granulated sugar, 0.25-0.35%of citric acid, 0.03-0.06% of sodium citrate, 0.02-0.03% of VC, 0.005-0.01% of sodium erythorbate, 0.02-0.03% of table salt, 0.03-0.05% of flavoring essence, and the balance water. With a unique cichorium endivia L. flavor and nutritional and health-beneficial functions, the cichorium endivia L. tea drink of the invention not only has plant protein, vitamin and various organic and inorganic nutrients that are all necessary nutrients of human bodies, but also has good free radical elimination function, thus playing a great role in health care. Long-term drinking of the cichorium endivia L. teadrink provided in the invention can have health care effects in delaying senility, reducing blood fat, lowering blood sugar and regulating immunity.

Description

technical field [0001] The invention relates to a nutritional and health-care beverage, in particular to a bitter chrysanthemum tea beverage and a preparation method thereof. Background technique [0002] At present, the general beverages in our country are mostly taste-based, mostly for quenching thirst, with single taste, monotonous nutrition, and few functional beverages. With the continuous improvement of people's living standards, people's demand for beverages is also increasing. Continuous improvement, its green, natural, nutrition, health care is the direction of future beverage development. [0003] Bitter chrysanthemum (Cichorium endivia L.) is a kind of cultivated plant vegetable of the genus Cichorium in the family Asteraceae. Its scientific name is cultivated endive, also known as chicory. , has been widely popularized and eaten. Bitter chrysanthemum has a high protein content. In addition to crude fiber, fat, protein and other nutrients in its leaves and stems...

AI Technical Summary

Problems solved by technology

[0002]At present, the general beverages in our country are mostly taste-based, and most of them are mainly used for quenching thirst. The taste is single, the nutrition is monotonous, and there are not many types of functional beverages. With the continuous improvement of people's living standards, people's demand for beverages is also increasing, and its green, natural, nutritious, and health care is the direction of future beverage development